Allotment Week Buddha Bowl

Allotment Week Buddha Bowl

We love a lunchtime bowl of sunshine and our Allotment Buddha Bowl fits the bill perfectly! With so many delicious flavours and textures it's an incredibly satisfying treat for a lunchtime break in the sunshine. We love to have all the ingredients ready and chilling in the fridge so that it's just a case of throwing it altogether freshly for lunch.

Other delicious ingredients you could try in your Buddha Bowl.
Steamed flat beans
Turmeric Bites
Violife Feta (or dairy alternative)
Pesto covered tomatoes and courgetti ribbons
Sliced Pear

3 ripe nectarines (or peaches) 

Bunch baby coloured carrots 

Small handful of fresh thyme 

Avocado Oil 

2 tsp honey (or maple syrup) 

Salt and Cracked Pepper 

¼ cup of roughly chopped macadamias 

One roasted red pepper (opt.) 

Dairy free Cheese (I use the Violife Greek Style Feta alternative) 


Roasted Caramelised Garlic Butternut 

One small or half a large butternut

3 large cloves garlic 

Avocado oil 

Salt/Cracked Pepper 

4 Tbsp balsamic vinegar 

1 Tbsp maple syrup

Chop nectarines in half and remove the pit, if they are small nectarines keep them as halves, otherwise cut into quarters. 

Place into small roasting dish and drizzle with avocado oil. 

In another roasting dish, place your washed baby carrots (if they are quite thick, then cut in half lengthways first). 

Drizzle with avocado oil and season well with salt and pepper. 

Roast both dishes for 20 minutes, then remove and sprinkle over your thyme and drizzle with the honey before roasting for a further 5-10 mins (until tender). 

Remove from the oven. 

To assemble, layer peach, carrots and sliced roasted peppers. I do two layers and then top with the left over juices and sprinkle over the roughly chopped macadamia nuts. Finally crumble over your feta. ENJOY!


Roasted Caramelised Garlic Butternut

Cut the butternut into wedges and place in a roasting dish. 

Place the 3 unpeeled cloves of garlic alongside the butternut. 

Drizzle with avocado oil and season well with salt and pepper. Roast for up to 45 minutes until tender and cooked through, turning part way if needed.

In a little saucepan place the balsamic vinegar and maple syrup, simmer until reduced to a thicker dressing consistency. Squeeze out the roasted garlic bulbs into the dressing, and mix well.

Drizzle the dressing over the roasted butternut. Enjoy!

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